Alaska Roll Recipe

Alaska Roll Recipe

Author: Lauren Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 2 servings Category: Other Recipes Cuisine: Japanese Diet: Pescatarian

Ingredients

  • 1½ cups sushi rice
  • 2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt
  • 4 sheets nori (seaweed)
  • 4 oz fresh sushi-grade salmon (thinly sliced)
  • ½ avocado (sliced)
  • ¼ cucumber (julienned)
  • 1 tsp sesame seeds (optional)
Cook Mode Prevent your screen from going dark

Instructions

  1. Rinse sushi rice under cold water until the water runs clear to remove excess starch.
  2. Combine rinsed rice and 2 cups of water in a pot, bring to a boil, then reduce to low, cover, and simmer for about 18 minutes. Let rest covered for 10 minutes off the heat.
  3. Mix rice vinegar, sugar, and salt in a small bowl and stir until sugar dissolves.
  4. Transfer cooked rice to a wide bowl and pour vinegar mixture over, gently folding to combine and fanning to cool to room temperature.
  5. Place one sheet of nori shiny side down on a bamboo sushi mat.
  6. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
  7. Flip the nori over so the rice is facing down.
  8. Arrange thin slices of salmon, some avocado slices, and julienned cucumber in the center of the nori.
  9. Lift the mat edge nearest to you and tuck the fillings in as you roll away, sealing the edge with a little water.
  10. Use a sharp knife to cut the roll into 8 pieces, cleaning the knife between cuts. Sprinkle with sesame seeds if desired.
  11. Serve with soy sauce, pickled ginger, and wasabi for an extra touch.

Notes

  1. For best results, use sushi-grade salmon and make sure to rinse the rice. Avoid overfilling the roll for easier slicing!